Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp butter2 shallots (may sub onion)16 oz mushrooms (usually about 2 crates)1 tsp dried thyme2 cans chicken broth 1/2 cup unsweetened almond milk4 oz non fat greek yogurt1 tbsp fresh lemon juicesalt and pepper to taste
This is best in a heavy soup pot. Add butter and preheat to medium heat.
Add mushrooms, shallots and thyme, stirring to cover evenly with butter.
Cook 10 minutes or until mushrooms are lightly browned
Add chicken broth.
Reduce heat and simmer 20 minutes
Remove from heat and add almond milk and greek yogurt
Puree. I use my stick blender but you can do in batches in your blender.
Add salt and pepper to taste
Stir in lemon juice right before serving (do not skip this, it really does make a difference!)
Makes 4 very large servings
Number of Servings: 4
Recipe submitted by SparkPeople user SKINNYINMYHEAD.
Add mushrooms, shallots and thyme, stirring to cover evenly with butter.
Cook 10 minutes or until mushrooms are lightly browned
Add chicken broth.
Reduce heat and simmer 20 minutes
Remove from heat and add almond milk and greek yogurt
Puree. I use my stick blender but you can do in batches in your blender.
Add salt and pepper to taste
Stir in lemon juice right before serving (do not skip this, it really does make a difference!)
Makes 4 very large servings
Number of Servings: 4
Recipe submitted by SparkPeople user SKINNYINMYHEAD.
Nutritional Info Amount Per Serving
- Calories: 113.5
- Total Fat: 7.0 g
- Cholesterol: 18.3 mg
- Sodium: 664.5 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.0 g
- Protein: 7.9 g
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